"Easy, filling, tasty, and full of vegetables? This dinner recipe does it all! Roasted Spaghetti Squash with Black Lentils and Creamy Marinara Sauce is the perfect dish to satisfy growling stomachs. It’s easy to make in less than an hour, and the leftovers are just as delicious for lunch the next day!"
Roasted Spaghetti Squash with Black Lentils and Creamy Marinara Sauce
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Prep time: 10mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 pound spaghetti squash
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large finely diced red onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves peeled and minced garlic
- 1 15 ounce can black lentils
- 2 cups marinara sauce
- 1/2 cup homemade cashew cream sauce
Method
Step 1
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Step 2
Cut the spaghetti squash in half and use a spoon to scoop out the seeds. Set them aside for roasting if desired. Here is my recipe for roasted squash seeds.
Step 3
Brush the inside of the squash with olive oil and sprinkle the inside with salt and pepper. Place cut side down on the parchment lined baking sheet and roast for 40 minutes. Remove from oven and allow to cool slightly before handling.
Step 4
While the squash cooks, prepare the filling/sauce. Heat a 12-inch skillet, over medium heat. Add the olive oil, diced onions, salt and pepper and saute over medium heat for about 5 minutes until onions are soft, fragrant and translucent. Turn the burner to low and add the minced garlic. Stir frequently to evenly cook and avoid burning. Cook for 1-2 minutes.
Step 5
To the skillet, add the drained and rinsed black lentils from a can (or the prepared cooked lentils if you are using fresh). Stir well to combine and cook another 5 minutes to warm the lentils and infuse them with flavor.
Step 6
Stir in the marinara sauce and cashew cream sauce (or sunflower seed cream sauce if you are nut-free). Cook until everything is warm. Taste and add more salt and pepper if desired. For added spice, add a pinch or two of red pepper flakes.
Step 7
When the spaghetti squash is finished cooking and has cooled slightly, use a fork to gently separate the flesh into spaghetti strands. Place the strands in serving bowls or back in the spaghetti squash halves if you want to serve them as spaghetti squash bowls. Top the spaghetti squash with the black lentil creamy marinara mixture. Add any desired garnishes. Serve while hot.
Step 8
Store leftovers in an airtight container in the refrigerator for up to five days.